People were practically fighting over it; it was that good

2 packs instant butterscotch pudding mix, 3.4 oz each
1 pack cream-filled vanilla sandwich cookies, crushed (16 oz)
1/2 cup melted butter
8 ounces softened cream cheese
1 cup powdered sugar
2 cups cold 2% milk
12 ounces thawed frozen whipped topping
Instructions:
1. Crush sandwich cookies but save 1 cup. In a bowl, combine rest of crushed cream-filled vanilla sandwich cookies with melted butter. Press the mixture firmly into the bottom of a 9x13-inch baking dish to form the crust.
2. In another bowl, beat the softened cream cheese and powdered sugar until smooth. Add in 1.5 cups of whipped topping. Spread this mixture over the cookie crust.
3. In separate bowl, whisk together the cold 2% milk and both packages of instant butterscotch pudding mix until well combined. Allow it to thicken for a few minutes.
4. Pour the thickened butterscotch pudding over the whipped topping layer in the baking dish.
5. Finally, top the pudding layer with the remaining whipped topping.
6. Sprinkle reserved crushed cookie crumbs. Refrigerate the torte for at least 3 hours (or overnight) before serving to allow the layers to set.
Slice and enjoy your delicious Butterscotch Pudding Torte!
So, save this recipe, gather your loved ones, and indulge in a dessert that will leave an everlasting impression. The Butterscotch Pudding Torte is the perfect sweet finale to any meal, and the perfect way to create lasting memories.